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Clam Casino as it was done at Cottage Recipe

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This recipe for Clam Casino as it was done at Cottage is from The Dixon/Rapp Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Bacon
Green Peppers
Clams
Kosher Salt
Directions:
Directions:
Green Peppers should be ground fairly fine. Bacon should be cut into small pieces (maybe about an inch) Saute green peppers & bacon together until they a slightly cooked. Cool.

The amounts vary, but bacon & green peppers are about equal amount.

Open clams & put onto it's half shell with a bit of the clams juice. Put salt onto cookie sheet (with sides). Set clams onto salt. Salt will support the shell.

Put bacon/green pepper mixture onto the clams.

Broil until the bacon has become cooked & a bit crispy.
Personal Notes:
Personal Notes:
Currently, I have empty clam shells (washed) and buy canned clams to make the clam casino.

Years ago at the cottage, Aunt Marge Harter would take orders of how many clams families wanted (each paid for what they ordered plus other costs would be shared) and my mother, Dot Rapp, Marge Harter & Margret Serow would share who would bring what. My mother had an old stand mixer that had a grinding attachment, so she would grind the green peppers at home, then Saturday morning at the cottage we would fry the peppers & bacon. Bacon is easier to cut when it is very cold. Men would scrub the clams, we would count & bag for the steamed. Casino clams would be counted, opened and put onto salted trays according to each family. Aunt Lil Bisnett was a expert at opening the clams and after others had tried to open a clam and gave up- it would be given to her to open with her paring knive (not a clam knife). She had worked as a short order chief at one time. Pepper mixture would be put on top. Each cottage would cook their own casinos, but all at the same time.

 

 

 

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